Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon 1 heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each cheesecake with 2 teaspoons whipped topping and 1/4 teaspoon ginger.